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Moist Lemon Zucchini Bread Recipe with Easy Cream Cheese Glaze and Crunch

lemon zucchini bread - featured image
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A moist and flavorful lemon zucchini bread with a tangy cream cheese glaze and a crunchy nut topping, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or half whole wheat for lighter crumb)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted butter
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons (about 2 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 ½ cups (about 2 medium) zucchini, shredded and squeezed to remove excess moisture
  • For the Cream Cheese Glaze:
  • 4 oz (115g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Crunchy Topping:
  • ¼ cup (30g) chopped walnuts or pecans, toasted if desired
  • 2 tablespoons turbinado sugar or coarse sugar

Instructions

  1. Shred 1 ½ cups zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze gently to remove excess moisture. Set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, beat sugar and eggs until smooth and slightly fluffy, about 2 minutes. Slowly drizzle in vegetable oil while mixing.
  4. Add vanilla extract, lemon zest, and lemon juice to the wet mixture and mix well.
  5. Gently fold shredded zucchini into the wet mixture. Gradually add dry ingredients, folding carefully until just combined. Do not overmix.
  6. Lightly grease a 9×5 inch loaf pan or line with parchment paper. Pour batter evenly into the pan and smooth the top.
  7. Sprinkle chopped nuts and turbinado sugar evenly over the batter.
  8. Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes. Check at 50 minutes with a toothpick; it should come out clean or with few moist crumbs.
  9. Remove bread from oven and cool in the pan for 15 minutes. Transfer to a wire rack to cool completely before glazing.
  10. To make the glaze, beat cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and glossy. Add a splash of milk or lemon juice if needed to reach drizzling consistency.
  11. Drizzle glaze evenly over the cooled bread and let set for about 15 minutes before slicing.

Notes

Squeeze excess moisture from zucchini to avoid gummy texture. Do not overmix batter to keep crumb tender. Use fresh lemon zest for best flavor. Toast nuts before chopping for extra crunch and flavor. Glaze can be made ahead and stored in fridge. For gluten-free, use 1:1 gluten-free baking flour blend. For vegan, replace eggs with flax eggs, use dairy-free cream cheese and coconut oil.

Nutrition

Keywords: lemon zucchini bread, quick bread, cream cheese glaze, crunchy topping, moist bread, summer zucchini, easy baking, snack, brunch

Find it online: https://zestynora.com/moist-lemon-zucchini-bread-recipe-with-easy-cream-cheese-glaze-and-crunch/